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3-4 lbs. young bear roast
1/4 cup cooking oil
2 tsp. Garlic powder
1 minced onion
2 cups Port wine
12 baby carrots
3 stalks celery, diced
2 cups water
2 tbsp. tomato paste
2 tsp. salt
1 tsp. pepper
Put the roast in a large pot and saute gently until brown on all sides. Add remaining ingredients and simmer for 30 minutes. Cook for 3-4 hours at 350 degrees. Baste often and add water when needed.
At the end, deglaze the pan with port wine, remove the vegetables and blend with wine to thicken sauce. Roast should be served well done. Serves 6-8.
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